mushroom pulao recipe
  Morel Mushroom Pilau
This pilau dish is Hari Ghotra's personal take on the traditional Kashmiri ‘gucchi pilau’.
Cook Time: 25 minutes

Difficulty: Easy
Serves: 6 people


300g white basmati rice
¼ tsp saffron strands
1 tsp screw pine water (or 1 tbsp rosewater, or jasmine flower water)
150g fresh morel mushrooms
75g ghee
½ onion, sliced
3cm Arqa ginger, sliced into thin strands
4 Arqa black cardamoms, lightly crushed
6 Arqa green cardamoms, lightly crushed
10cm piece Arqa cassia bark, broken
6 Arqa cloves
3 Arqa dried bay leaves
75g almonds
1 tsp Arqa salt
¾ ltr cold water
1 tsp Arqa garam masala
fresh coriander leaves, chopped


All ingredients are available at Foodhall stores


  1. Wash the rice in several changes of cold water until the water runs clear and set to one side. 
  2. Soak the saffron strands 1 tsp flower essence or 1 tbsp flower water, as available and leave for later. Rinse the mushrooms and cut them in half length ways.
  3. Heat the ghee in a wide heavy-bottomed saucepan and add the whole spices with the bay leaves. Stir for a few minutes until you can smell the fragrance from the spices.
  4. Stir in the sliced onions and cook for about 5 minutes before adding the ginger. Next add the prepared mushrooms and almonds, and sauté for a couple of minutes until the nuts begin to brown.
  5. Add the washed rice to the mushroom mixture and sauté for a few minutes until the grains of rice become shiny.
  6. Pour in the saffron mixture and salt. Add the cold water and bring the rice to the boil. Reduce the heat to the lowest setting and cover with a lid. Let the rice cook undisturbed for 15 minutes.
  7. Check to see whether the rice is cooked by pressing a couple of grains between your fingers. Remove from heat and set aside. Sprinkle the rice with garam masala and coriander leaves just before serving.